Crispy Roasted Sweet Potato and Black Bean Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Sweet Potato and Black Bean Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Black Bean Tacos

Enjoy a vibrant twist on tacos featuring crispy roasted sweet potatoes, hearty black beans, and lean grilled chicken breast tucked into warm corn tortillas. Finished with a creamy quarter of avocado and a squeeze of fresh lime, these tacos deliver a satisfying balance of textures and flavors that are both wholesome and energizing.

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NUTRITION

573kcal
Protein
39.8g
Fat
16.7g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup Black Beans (drained)

1 teaspoon Olive Oil

2 Corn Tortillas

1/4 Avocado

3 ounces Grilled Chicken Breast

1 Lime wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if preferred) and dice the sweet potato into small cubes. Toss the cubes with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast for 20-25 minutes until crispy on the edges, stirring halfway through.

  • 4

    While the sweet potato is roasting, warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 5

    Heat the black beans in a small saucepan over medium heat until warmed through. Season lightly with cumin and garlic powder if desired.

  • 6

    Assemble the tacos by layering roasted sweet potato cubes, warm black beans, and sliced grilled chicken breast onto each tortilla.

  • 7

    Top with avocado slices and finish with a squeeze of fresh lime juice.

  • 8

    Serve immediately and enjoy the blend of textures and zesty flavors.

Crispy Roasted Sweet Potato and Black Bean Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Sweet Potato and Black Bean Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Black Bean Tacos

Enjoy a vibrant twist on tacos featuring crispy roasted sweet potatoes, hearty black beans, and lean grilled chicken breast tucked into warm corn tortillas. Finished with a creamy quarter of avocado and a squeeze of fresh lime, these tacos deliver a satisfying balance of textures and flavors that are both wholesome and energizing.

NUTRITION

573kcal
Protein
39.8g
Fat
16.7g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup Black Beans (drained)

1 teaspoon Olive Oil

2 Corn Tortillas

1/4 Avocado

3 ounces Grilled Chicken Breast

1 Lime wedge

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if preferred) and dice the sweet potato into small cubes. Toss the cubes with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast for 20-25 minutes until crispy on the edges, stirring halfway through.

  • 4

    While the sweet potato is roasting, warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 5

    Heat the black beans in a small saucepan over medium heat until warmed through. Season lightly with cumin and garlic powder if desired.

  • 6

    Assemble the tacos by layering roasted sweet potato cubes, warm black beans, and sliced grilled chicken breast onto each tortilla.

  • 7

    Top with avocado slices and finish with a squeeze of fresh lime juice.

  • 8

    Serve immediately and enjoy the blend of textures and zesty flavors.